Escargots in Garlic Butter

I used a classic recipe from Epicurious - one of my favourite sources for recipes and cooking techniques.

The butter paste was made up with butter, ground raw garlic paste, finely chopped shallots, finely chopped fresh parsley, salt & black pepper. (I omitted white wine for obvious reasons).

All you have to do is open and drain the tin of escargots, rinse with cooled boiled water. Stuff a little butter into the bottom of the shell, then an escargot, then seal with more butter. Place in the dish and pour some olive oil over the escargots.

I made 7 dishes for 8 guests as A does not take escargots, and put the rest into an oven proof dish.

Bake in oven till butter mixture has melted and slightly bubbly. Serve immediately with lots of warm baquette to mop up the precious tasty sauce.

Another pic.

Face your fears - have an "S-Car-Go" (to quote Mr AB).

For Rose who left a comment, the snails which I used are the canned variety from France - here is a link and another. I must agree they the snails do look quite fearsome due to their colour mostly but they are quite delicious (in small doses).